I had not shared this recipe with you before because I did not have pretty pictures for it… However, this dip is such a hit with my friends that I just need to share it with you for the holidays.

I make this as the typical dip for parties… my friends continue to ask for it. And it’s seasonless – you can certainly do this for any Birthday party, summer get-together, Holiday Party, Baby Shower, etc. And not only that… I have used it also as a base for other recipes, like my HashBrown Spinach Casserole. Why use condensed soups to cook, if you can easily do it from scratch. This is not that much difficult than opening any can of soup…

In a medium sauce pan over medium heat, cook the onions with the butter and olive oil. Toss the onions a bit to make sure they’re all coated with the butter/olive oil mixture. After about 5 minutes, when the onions have softened a bit, add the salt and pepper. Cook somewhat covered for about 30 – 45 minutes, stirring occasionally, avoiding the onions from scorching.

When the onions have a light brown color, add the vinegar. Scrape the bottom of the pan until it is mostly “clean” from the brown bits that will form. Set aside the onions to cool down before continuing assembling the dip.

In a medium bowl, add the softened cream cheese, sour cream, yogurt and the cooked and cooled onions. Season dip with salt and pepper and blend using an electric hand mixer.

Put in the fridge for a few hours before serving to make sure the flavors mix well together. Before serving, take the dip about 30 minutes beforehand to allow losing some of the cold form the fridge and making the dip creamier and easier to spread.

I love to eat this with a good, rippled potato that will not break when scooping out your dip… oh la la!!